RIPENING OF EMMENTALER CHEESE WRAPPED IN FOIL WITH AND WITHOUT ADDITION OF LACTOBACILLUS-CASEI SUBSP CASEI - IV - HPLC SEPARATION OF WATER-SOLUBLE PEPTIDES

The present work describes the high-performance liquid chromatographic (HPLC) separation of water-soluble peptides of eight quarters of raw milk Swiss Emmental cheese leaves which were packaged at 3 months in p lastic wrap. The leaves were manufactured with (n = 4) and without (n = 4) the addition of L. casei subsp. casei to the usual starter cultur e. Samples were analysed at 3, 6, 9 and 12 months of ripening. The wat er-soluble peptides were separated by HPLC and analysed using a UV-det ector at 210 nm. More than 100 peaks could be resolved. Analysis of va riance and principal component analysis of the peak heights led to the following conclusion: 15 peaks increased and seven peaks decreased du ring the ripening period from 3-12 months. Cheese produced with L. cas ei subsp. casei showed three larger and two smaller peaks than those p roduced without this adjunct. The corresponding peptide composition wa s not determined.